Pasta With Bell Peppers Goat Cheese And Basil Recipes

PASTA WITH ROASTED RED PEPPERS AND GOAT CHEESE

Steps:

• Bring a large pot of water to a boil. Meanwhile, heat the olive oil over medium heat in a large, heavy skillet. Add the garlic. Cook, stirring, until fragrant, about 30 seconds. Add the sliced roasted peppers, and stir together for about a minute until well infused with the oil and garlic. Season with salt and pepper, and stir in the basil (if using) and goat cheese. Remove from the heat.
• When the water comes to a boil, salt generously and add the pasta. Cook until al dente - firm to the bite - following the recommendations on the package. Ladle about 1/2 cup of the pasta cooking water into the frying pan, and stir well so that the goat cheese begins to melt. Drain the pasta, and toss immediately with the pepper mixture in the pan. Serve.

CREAMY CHEVRE AND BASIL PASTA

Steps:

• Bring water to boil for pasta.
• Peel and quarter the onion.
• Core, seed and quarter the red pepper.
• Peel the garlic.
• Place onion, pepper and garlic in food processor and pulse until finely minced.
• (Or chop by hand.).
• Heat the oil in a large skillet over high heat.
• Add the chopped vegetables and saute for a few seconds, until you can just smell the garlic.
• Cover the skillet, reduce heat and cook until vegetables are very tender, about 5 minutes.
• Season to taste with salt and pepper and set aside.
• While the vegetables are cooking, wipe the bowl of the food processor.
• Add the basil and goat chesse.
• Puree until smooth.
• Add pasta to the boiling water and cook according to package directions.
• Drain pasta and return to pot, off the heat.
• Add the cheese puree and the cooked vegetables, tossing to combine.
• Taste and add salt and pepper if necessary.